With the birth of the Internet, chat went from wine mean going to talk through the computer. However, amid the height of social networks, the Messenger and WhatsApp, vinito fever returns. Wine is synonymous with serenity, relaxed accompaniment to conversation as opposed to the classic pairing of rum, vodka or whiskey with music blaring scarce dialogue between individuals. With drink wine enjoys the good of cubata often side effects. Not only the people in their thirties and 40, but the boys and girls in the process of leaving the score after more than a decade of senior leisure and decibels, seeking peace in their outputs. Cocktail bars in Madrid triumph, light spaces with sofas and dusty, where stop a prized free time. The locals want to slow these getaways with friends or partner increasingly difficult in a life of increasing work and family commitments. Taste is the minutes, hours, to taste drinks, talks, setting decoration, new flavors under the slab unearthed the old smoke snuff. The new thing is to find a spot that nobody knows, a camouflaged bar, a restaurant with three tables While half of Madrid, the younger, radical, is coming from the tyranny of low paid jobs or unemployment itself, with no prospect of studies or authoritarian parents centrifuging and nights, volatilizing the space and time in afters dens and dark, crowded and deafening, the other half of the locals, a growing section, takes refuge in premises without beating the clock. Fashion is no longer go to the hot spots. The new thing is to find a spot that nobody knows, bar camouflaged behind a hairdresser, a restaurant with three tables, a private floor serving drinks and someone plays the piano. An example is'm The Mocker, initiative consisting of some locals organize wine tastings for about 30 people as a soloist or group acoustically enlivened the evening. Meetings are held in private homes, in small bars or even in warehouses gathered outside the capital. Leisure slow, careful, exclusive, serene. The houses are becoming venues for indie bands concert in shelters for a select group of people when the bars close at three, to mount exhibitions of painting or projections of short films. The agglomeration vociferous Facebook of us involved in the day is offset by the small handful of friends with many locals who today want to interact at the end of their journey. The daylight hours are a universe crowded and crowded agendas drawn up by a routine stressors imposed by companies both at work and on the subway or even at home. But night comes and the pursuit of the opposite: a drink with four friends from jazz. Themselves weekends are out of this new trend of slow leisure (leisure slow). Madrid gets crowded on Fridays and Saturdays. The restaurants, cinemas, gambling dens, the parking ... is no longer carried out even on Thursdays, while abducted by the vortex of the weekend. Are Tuesday and Wednesday day to truly enjoy the nightlife, to taste it as a good red. New chat rooms where people always. Concerts, activities, meals not tried one. Madrid today provides the challenge of learning flee Madrid. The challenge is that each person can do their little mini-city, his private pleasure, exclusive and almost to the letter. A Madrid Off absent leisure guides, programming of newspapers, in conversation Mate next computer. Experiences to share only with chosen people, nothing to speak up, a treasure. The valuable content of free time is like a secret, fades as it expands. So if you have discovered a restaurant minority and unique hidden a concert hall, an original cocktail, greguerías course for 10 people or a house that early access with a password, do not tell anyone. Stick with that bit of Madrid virgin for you and your friends. Wine and toast.

The Basque government approved in its meeting yesterday the distribution of 6.3 million for grants to political parties represented in the Parliament of Vitoria ahead of its regular operation this year. This amount is identical to that approved in March 2010 for the previous year and is distributed in accordance with the criteria established in the Law on Political Parties Financición and based on the election results of March 2009. Based on these data, the PNV receive 2,535,491 euros, the PSE-EE 2049740, the PP 984 101; Aralar 377,245; 117,675 EA, EB 182 329 and 53 415 euros UPyD. In the press conference yesterday, the Basque government spokesman, Idoia Mendia, stressed that we wanted to give this grant agility, reflected in the budgets of the Autonomous Community, within the policy of "good governance" to wage this type aid in the early months of the year. The socialist government included in its draft budget for this year a reduction of this amount, but in the parliamentary process all groups signed an amendment to raise it to the same number that was granted in 2010. In aid, the Executive approved 128,000 euros for the development of youth programs and education activities on democratic values ​​and culture of peace, which should explicitly avoid glorification or justification of terrorism. Watch the 'txakoli' In turn, described as positive Mendia has been avoided "a confrontation between institutions" by the controversy over the use of the term txakoli, but has warned that it will remain "vigilant" against unannounced inspections by the Junta de Castilla y León to avoid fraud in this area. Mendia stressed that, in this way, you avoid "a confrontation between institutions" in the courts. However, he warned that the Basque government will remain "vigilant" about unannounced inspections to ensure that you avoid the "fraud" in marketing txakoli outside Basque appellations of origin, the only currently recognized as such officially

More than 244 million bottles of cava is what took the world by 2010. This is the largest number ever to come out of the cellars and a number 11% higher than last year. Spain consumes most of those bottles of bubbly (95.6 million). However, the rest of Europeans also like bubbles. The 60% of champagne is sold abroad. The industry turnover 1,030 million in 2010, up from 929 million a year earlier. In Germany last year consumed 41 million bottles (17% more than in 2009). In the UK, more than 32 million and Belgium about 21 million (an increase of 34% reported). Although these countries win by a landslide, the Cava Regulatory Board, which tracks global sales figures, you are filled with pride spatially two wins: sales in the United States, where the Catalan sparkling eminently grew 18% to 17.5 million bottles, and the number of sales in France, land of champagne. "Consumers are great connoisseurs of French sparkling wine. That is our sixth market and to continue to grow so strongly [increased 15% export to the country Gallo] is like putting a pike in Flanders," reasoned yesterday Regulatory Council President , Gustau Guillamet Garcia. The president insisted qualify export figures in "record" and said "the cava was once again the sparkling wine produced by the traditional method most sold abroad in the world". The most well-known champagne bottles are produced (in 2009, latest figures available, out of 293 million French wineries this product), but exported only about 38% of production, compared to 60% of cava. In the past 10 years, sales in the international market have gone from 103 to 149 million bottles. Although the big players in the market are two very popular Catalan wineries (Freixenet and Codorniu), the bottles are gaining market nameless. The white label soared last year, in a crisis, 20%. This exercise continued to gain share, but progress has been lower than 3%. So Guillamet Garcia explained, the market share of bottles of store brands reached 31.2%. The average price of the bottle is for sale in Spain of 4.59 euros and abroad, of 3.96 euros. A presentation of the annual data of cava attended the Secretary of State for Rural Water, Josep Puxeu, and the head of the Department of Agriculture. Guillamet Garcia announced that he had "taken advantage" to bring them the concerns of the sector, who declined to reveal "not divert attention from what's important: the record sales."

The Basque government is left with little patience and attitude of Castilla and Leon on chacolí fraudulent producers. After six months of tug of war between the two administrations, and a communication from the Ministry of Agriculture to executives of Cantabria and Castilla y León for pursuing this fraud, the Department of Agriculture who runs Pilar Unzalu believes that now is the time to go to the facts. While Cantabria responded affirmatively and inspections designed a campaign among farmers to denounce those who bottled wine such protected by three designations of origin in the Basque Country, Castile and Leon, has not lifted a finger. Moreover, his Minister of Agriculture, Silvia Clemente, said three weeks ago that it was "neither urgent nor priority" control such fraud. "If there are no controls and sanctions against fraud go to the courts" It will intensify the relationship between services to avoid paperwork The Minister said yesterday that "the control and inspections are a legal obligation of the Board. The law enforcement does not depend on wills, is not it urgent or priority or ceases, it is law enforcement and Administrations are required to do and lead by example, "he said. Therefore, the Vitoria Executive Board approved require Castilian Leonese to do checks and punish those who produce, market or advertise in this autonomous community came under the "fraudulent chacolí name". Pilar Unzalu warned that if not addressed this claim reach the courts. The department is already collecting material to provide legal services to be working on a hypothesis that takes shape as the weeks pass. Facing pressure from the Basque Country in Castile and Leon, far from seeking an agreement continue tightening the rope. Last Thursday in the regional courts approved, unanimously, the joint proposal of the PP and PSOE to create a wine Denomination of Origin "Chacolí" producing area in the province of Burgos. An agreement also had a second derivative, the location central government not to "close the door" to this recognition of quality. However, the name itself is registered as demonstrated by the Official Journal of the European Union. In 2002 and 2009, and collected the names of certified origin "Chacolí-Txakolina" were those of "Chacolí of Bizkaia-Bizkaiako Txakolina" of Chacolí Getaria-Getariako Txakolina "and" Chacolí of Álava-Arabako Txakolina "and further made a technical specification aimed at the maximum, the acidity and the grape varieties that are used. Not a word of Burgos. But, in turn, European legislation expressly prohibits "record a variety identically named or As part of a denomination that existed when can mislead the consumer as to the true origin and product characteristics. " The parliamentary resolution of Castilla and Leon urges the Board to initiate the process to achieve the designation at the time in which several producers Burgos request. The Basque councilor and prominent members of the department will meet tomorrow with the heads of the three designations of origin to discuss new measures to prevent pressure bottle production outside the special protection and limitations established by law. Among the three Basque names, production amounted to 2.5 million liters. Born stop shop for victims of gender The so-called "second victimization", which is suffered by victims of gender, mainly due to the complicated and long procedures for access to benefits, is about to disappear. The Basque Government yesterday approved the decree that wants to establish a "one stop shop" that serves women who suffer gender violence in order to expedite the transactions and simplify access to public benefits. The decree states that the Directorate of Care for Victims of Domestic Violence will be the unified channel of attention, both for women who suffer violence and professionals that serve them well as associations and organizations working around matters related to gender violence. Furthermore, it will strengthen coordination between the various departments to eliminate unnecessary travel and inconvenience. The decree will offer two types of services to users. On the one hand inform and guide victims about services, benefits, aid and existing benefits. But also provide comprehensive care and counseling to all that the choice is adequate. Since the entry into force of the decree, will be the address of the Victim Support to resolve the case for granting aids or benefits. In case you need to be settled by another government body Basque forward to it with an analysis of the situation of the possible benefit. All this is possible because the management have a computer application that allows you to work with the entire record of the victim in an integrated manner, including information and documentation aids, and the actions taken. This application will be connected with computer systems that control the features, support and services to victims within the competence of the Basque Government. It also will create a commission that will monitor programs of male violence. Communications - October 2009. Basque Government informed the Cantabria and Castilla-Leon had detected chacolí bottles produced in excess of the appellations of origin. - December 2009. Ministry of Agriculture sent a letter to the two communities to guard that fraud and initiate inspections. Cantabria does, and the president of the council of Burgos said on December 24 that he was going to do. - February 2010. Castile and Leon sends letter to Lakua ensuring that inspections really starts. But a spokesman for the government said that "there is not a folder open". - February 23, 2010. Parliament approves create Castilian Leonese name Burgos chacolí

The three designations of origin of the Basque Country txakoli present lawsuits if they detect the presence in the wine market "fraudulent" bearing the name "txakoli" or "chacolí". This was agreed at the meeting yesterday in Vitoria with the Deputy Minister of Agriculture, José Luis Go, and members of the legal services of the Executive. The signatories of the agreement that producers reported Basque appellation's advertising watch "wines called txakoli irregularly or chacolí" that may be in trade fairs and other events. If txakoli are "fraudulent", the three regulatory boards wineries interpose against a lawsuit for "unfair competition, illegal and in defense of consumers and users." They are also committed to verify the effectiveness of the request made ​​last Tuesday by the Governing Council of the Junta de Castilla y León for this administration to control, inspect and sanction, if appropriate, those responsible for the illegal txakolis possible that autonomous region, and report it to the Basque Government. Basque producers are willing to act through the courts even if another community begins the process to create a designation of origin txakoli. In addition to these actions in court, the Basque open disciplinary proceedings by "consumer fraud" to wineries producing "false txakoli".

Twenty years after the formation of an association, the group of winemakers decided to launch the creation of a college of winemakers in Catalonia. Step was necessary, as partners, to achieve the highest recognition of the profession and participate in all decisions taken on the world of wine. In October 2010, the Justice Department published the draft decree to create the school. However, the Competition Authority Catalan (Acco) just issued a policy statement on the school rejects considering that its constitution does not "justified" to impose "restrictions" on the activity and calls for further steps to seek support the sector. Biologists and chemists can also make technical functions in wine A winemakers not found it easy to go all the way that has led to the publication of the draft. The president of the Association of Winemakers of Catalonia, Josep Anton Llaquet, explains that the first members of the organization that did not have the relevant studies, the law requires a college degree, had to obtain authorization to demonstrate "experience or similar studies" . "Between the paperwork empowerment and has a lot of work and a high economic cost," explains Llaquet. The draft decree, signed by the former Minister Montserrat Tura, defends the "public interest" of the school in the "economic and social importance of the wine sector in Catalonia" and "the growing number of experts" who are dedicated to winemaking, whose attributions affect food security and health. The text collected the aspirations of the sector. For example, it is mandatory in each hold a winemaker's presence and that "a significant portion" of the tasting committee designations of origin is formed by these professionals. By law, the institutions created involving the compulsory profession. And that's where they start the reluctance of Competition, the organization that prepared the report, which is not binding, at the request of Justice. The Acco, under the Department of Economics and Knowledge, judges that, for starters, the "functions" of a winemaker can be developed by other professionals with university degrees, as chemists, biologists, pharmaceutical or agricultural engineers. Also remember that any autonomous community has chosen to create these corporations. "In France, a country with a long winemaking tradition, the group of winemakers is organized around the Union of Winemakers of France," says the report of Acco. Competition considers that the existence of a compulsory institution is a "barrier to entry" for other professionals and a "restriction of competition". Regarding entity considering the "public interest", the Acco argues that "there seems that is as appropriate "fix that barrier and, if the goal is to promote an economic sector, may resort to building activity, adding that health and food security are protected by other rules. The president of the Association of Winemakers is "agree" that other measures, but remember that the creation of the corporation "should not necessarily expensive the final product." Figure Llaquet defends school because, he says, a public corporation is the highest recognition in the industry to participate in decision-making. "If we can not build a school, we will take the path of a professional association," he says. The association expects "political momentum" Justice for a final decision. The Government could give the green light to school if taking a decision before the adoption of the new Law on Business Services, with the central government abolished some colleges and liberalize other professions. Explain sources of competition is not the first time that blow down a school building. Last year the College advised the removal of Jewellers, Goldsmiths, Watchmakers and Gemologists, working as a corporation. The Acco has also rejected the creation of the college of dietitians and nutritionists, and occupational therapists.

Perhaps the most ambitious project of wine country. No fewer than ten wineries in six denominations of origin and three geographical areas, with quality wines Nora da Neve, Mano a Mano, Naiades, Venta La Ossa, Zenith or Atauta Domain. I speak of Avante Selecta, the incredible adventure of Manuel Juvé visionary, a company created to market and promote individual and minority projects. Today Selecta Avante activity continues to expand, both domestically and internationally, particularly in the United States. Although well mixed, each obeying the characteristics of the area and the demands of home, all wines are based on the same philosophy: modernity and personality. For that choose the vineyards, usually quite old, as most appropriate for high-minded, basically landraces. Not always succeed, as with the precursors of this Altino, but do not give up on the effort. So, for this red vineyard plots are used in more than fifty years, in Sonsierra Rioja, near the town of Samaniego. An excellent tempranillo, part of which is fermented in French oak, after going through the rigorous selection. A joy to drink, which conforms to current tastes: abundant ripe wild, nothing cloying, elegant mineral notes and aging, with toasted, roasted and aromatic spices in harmonious symphony. And taste is fresh, tasty, with aftertaste of liquorice, briskly and persistent memory. french oak barrel , extra virgin olive oil , french oak barrels , barriles para bareswooden barrelwooden barrels , metabisulfito , tretønner, petit tonnelet , petit tonneaux, tonnelet

That one says one thing and the other another. It is what they have contests for couples. But you have to agree. And that's where grace. "Discrepancies occur, of course. One of us thought it was 2007 and 2004 another thought," Jesus Barquin whispers while the jury from the stage reveals seven wines which have been tasting the 240 participants Vila Viniteca Tasting Award for couples. Attention to the level of controversy, "was unlikely to be 2006 or 2005 because it was a warm wine," he continues arguing Barquin, who is not afraid face expression of supine ignorance of his interlocutor. This man, Professor of Criminal Law at the University of Granada, is able to identify areas of origin, grape varieties, and to add a wine brand. So won last year's edition, held in Barcelona. "The trick is to locate: region grape ..." said one of the winners "We want to demystify the wine," said Quim Vila, the organizer Yesterday, however, was not his day. While the jury was uncorking bottles of Dom Perignon, Albariño, Riesling ... Barquín watched tasting mate, Victor Franco, economist, and shook his head. The third and knew that this would not even be among the 10 finalist couples. "Every year the level of the competitors", he observed. Among the 20 with the highest score, only one woman and many professional sommeliers. The winning couple, Jose Luis Alonso, distributor, and Angel Layos, unemployed sommelier, was the one that got the most points despite not nailing any wine. "The trick is to locate: region grape ..." explained Layos minutes after winning. The contest, made peculiar pairs consisted of tasting seven wines: two whites, three reds and two specials (cavas, champagnes, sherries, ports, etc.). Guess the country, a point, the area of ​​origin, a point, the name, a colon, the grape varieties, three points, the vintage, three points, the processor, three points mark, three points. If there is a tie, the jury appreciated the comment tasting. Final phase. One of the contestants buries nose in the glass. Aspira long. Raise your head. Look at your content, stir and smell it again. He ponders, as engrossed. Finally, it gives a good drink and liquid circulates throughout the oral cavity, which mouthwash. Apparently oblivious again, although a television camera you are recording less than one meter. With parsimony, and finally takes the pen scribbling a few lines on the sheet. Next came. Hour and a half until the contestants have to decide what those seven bowls containing anonymous dressed waiters will serve them diligently in the majestic Casino de Madrid. Many attendees are defined as amateurs, but they betray their professions: winemakers, distributors, winemakers ... The real professionals, they say, are the sommeliers. They themselves are accustomed to tasting wines, and are expected to do with the € 15,000 prize. "In my work I have no access to the end product," Consuelo apologizes Albarran, winemaker who works in a cooperage of Aranda de Duero and is part of one of the few female couples contest. The marriage of Antoni Pena Carme Casacuberta and claims not to have the slightest hope of winning. "We came to have fun," say a duet. "For fans, the competition is a fantastic opportunity, do the tasting of the year in a day," says Casacuberta, chemistry, winemaker and owner of a small winery (Vinyes d'Olivardots) in the Alt Empordà. For 100 euros per couple registration costs, seven wines are tasted the competition, but also those with free tasting over 30 wineries. Viniteca Vila also offers a buffet of cheeses selected by this nearly century-old deli and wines of the Born district in Barcelona, ​​which in turn is a distributor of wines for many restaurateurs locals and the rest of Spain. The award, which has four editions, is gaining participants every year, who come from all over Spain, France and England. Anyone can join. "We want everyone involved. Should be demystify wine, to take it is not necessary to make any master," said Quim Vila, owner of Vila Viniteca, founded by his grandfather in 1932. The competition aims to promote the culture of wine, according to its developer. "We are one of the largest wine producers in Europe, but it turns out we drink less wine than any other country," he laments. Is it because it's an expensive hobby? "There are very good wines for three or four euros" replies Vila. "Going to the movies costs more".

Markets Price Wines Domestic and international wine 1.INTRODUCTION. The climate and soil are critical to achieving quality wines, but not least is the winemaking process. So much so that depending on the winemaking procedures used in the preparation, the best grape wine can go bad and a poor one right wine grape.

Exceptions, from early September to mid-October there is the vintage, which already makes a first selection separating damaged bunches. Then the grapes healthy is transported to the winery in the least aggressive possible, taking special care that the grain is not damaged by excessive pressure, causing a premature fermentation. The experience has been imposed that the transport takes place in small baskets or boxes not exceeding 15 kg capacity.

The download of the grapes is done on the "receiving hopper", a sort of inverted pyramid like a funnel, the grapes will be deposited on an "endless" that lead directly to the crusher, after analysis of the fruit to determine their health status and their sugar content and acids. The grain crusher push just enough to prevent scratches or pips and stalks (cluster structural support) to break and contaminate the wine.

The resulting paste is transferred by means of "pasta drive pump" up the presses, without contact with air to prevent the onset of fermentation. If it is a red wine, prior to pressing the paste must destemming. From here the process will take different paths whether it be red, white or pink, let alone dig or generous. 2.WHITE winemaking. After pressing separation occurs musts or "desvinado". The pulp with the skins and stems moves to the "cage" and let the juice dripping slowly go by the force of gravity or by gentle pressure. "Mosto bud, flower or tear" are the different appellations receiving these first musts that are higher quality, thin and light, aromatic, soft and fruity.

Flower musts obtained statically, ie, by gravity, to be added with sulfur dioxide in order to delay a fermentation that spontaneously arise due to the dripping time should remain in contact with air. The remaining pulp is receiving increasing pressure solidifies as lack of fluids. The musts "first", "second" and "third" or "press musts" product of successive pressed, it loses quality. Each producing fermented separately, of course, different types of wine.

At the end there will be only in the press the "sweet or fresh marc". This field far from a waste, has several uses. As fertilizer or animal feed if the skins are fermented in the absence of air (anaerobic), washed by diffusion, we obtain the "pegs" which, distilled, rectified produce alcohols and other derivatives, while distilled spirits is achieved directly pomace, also called pomace or marc. Before entering the fermentation stage must proceed to "racking" of the must, consisting let stand for several hours so that the solid particles suspended in them they deposit, by decantation, at the bottom of the reservoir.

Fermentation is the process by which the sugars contained in the wort are converted to alcohol, especially, along with other organic compounds. The alcoholic fermentation takes place through the mediation of yeasts (micro fungi found in the soil of the vineyard) that will run out of air metabolizing sugars into alcohol and carbon dioxide. During this process it is essential to monitor, on the one hand, the density in order to determine the amount of sugar that is left in the wort, and secondly and most importantly, because the excessive temperature can lead to a stop of Death fermentation of yeast.

The final fermentation occurs spontaneously when the sugar content in the wort (residual sugar) does not exceed 4 or 5 grams per liter. Thus there is obtained a dry wine. When the intention is to produce semi-dry or sweet wines, you have to stop fermentation by chemical means (addition of sulfur dioxide) or physical (cooling or heating) when the residual sugar content is right for the wine to be obtained .

The "fermentation virgin", ie without contact with the skins of white must own, produce light wines and very clean. But there are now trends opting for some maceration of the must with the skins, stopping fermentation by cold treatments. This method gives the wine more body, mouthfeel enriches increases its aromatic power, allows for better development in the bottle and gives it a longer life.

Once the fermentation is subjected to two or three wine racking to remove residual solids. This transaction is between November and January to the low temperatures prevent contamination by microorganisms. Then, it proceeds to the selection of grades and corresponding mixtures to achieve the desired result.

Finally there is a "clarification" by substances that ultimately drag it remains possible that have managed to escape suspension for racking and ends with the "leaked" before bottling. 3.PINK winemaking. It is similar to the processes in the white, with the proviso that uses grape or mixture of white ink and ink.

As a prelude to the fermentation, the wine undergoes a cold maceration (to reach not fermented) with the skins, from which extract the color. This is followed by settling, ie solids are separated from the must, to effect fermentation virgin. If, however, the color-making process is carried out by fermentation with the skins of the wort (in this case white grape musts and inks), which then produces a claret.

Summarizing, we can say that a rosé is a wine made from red grapes but white or red and white mixed, while a claret is a rosé but made in the manner of the reds. 4.Elaboration of red wine. It is made from the fermented juice of grapes along with the solid parts of the grapes (skins and pips). In contrast with the white, the resulting paste of crushed, must go through the process of "stripping", which is to separate the grain from scratch, so that during maceration necessary for making color, flavors are not transmitted herbaceous and woody amargosos of this part of the cluster.

It should be clarified that the red wines are held two fermentations. The first, called alcoholic fermentation or "tumultuous" due to the high activity performed at this stage yeasts, sugars are broken down into alcohol with evolution of carbon dioxide while the skin coloring matter dissolved in the wort. The resulting carbon dioxide pushes up the skins, forming a natural barrier called "hat", you should go soak with the juice to turn color extraction in an operation called "traced". Also, the skin must also be removed periodically, is what is called "bazuqueo".

Once you have the color, proceed to "racking" consisting decant the liquid, already separated from the solid matter, another deposit to be held in the second fermentation called malolactic, which gives the wine finesse and softness, transforming a strong acid such as malic, in another soft and oily, lactic. The solid residue remaining from the first fermentation, are under heavy pressed to give the so-called "press wine", rich in color and tannins, and should not mix with the rest. Upon completion of the two fermentations, the wine undergoes various racking and clarification and stabilization treatments, varying according to destination and aiming to preserve the clarity of the bottled product.

Finally the wines are selected by quality and bottled immediately, whether they will go to market as young, or will you stay in wooden casks to complete the aging process according to the characteristics of the wine. 5.Making and aging fortified wines. It is understood by those generous wines having a high alcohol content, generally between 15 and 23 degrees. Although its production is extended by various wine regions, fortified wines are especially linked to the area of ​​Andalusia. Its production is part of a light wine grape Palomino, fruity kind of like the table in the area called "mostovino" with a ranking of about 11 degrees.

The fortified wines catering to different classifications depending on the method of making, aging and employee base wine. So the fines are prepared on a wine whose characteristics fit to get through an entire breeding process without losing their biological characters after adding wine alcohol to reach 15 degrees.

The bulk of amontillado containing added spirit because wine loses certain attributes of thin, slightly oxidized and is halfway between the fine and fragrant. In these circumstances and to avoid disruptions of residual flower wine alcohol is added to reach 17 degrees and thus "killing" the flower. The wine odorous are not served by its body to fine and therefore do not permeate the total organic phase "fine", or partial amontillado, adding alcohol to reach 19 degrees and less aging cellars oxidatively in fresh. Each of the types of fortified wine is stored in oak barrels of 550 liters.

As for breeding, it is also specific to each of the wines. Raising the fine is performed biological, ie, through the natural action of yeast that are accumulated by acting on the surface forming the "flower" or "flower veil". The amontillados share a biological-oxidative aging to evolve initially as fine (biological) and later by the action of heat and oxygen (oxidative). The odorous have since the beginning of aging in a fully oxidative boot.

In order to outline the characteristics of each of the types of wine down the system: criaderas (boots "farm" wine, oxidative process or biological evolution) and sills (boots that are in the line of " ground "whose wine is ready for bottling). Each type boots are placed one over another. The boots are never empty as it proceeds to fill each gap left in the boots of the floor, after the draws for the bottling operation called "spraying", repeating the process scale hatcheries all over.

The last process by passing the wines before marketing is the "pitch" and is intended to harmonize the qualities. 6.Production and aging of sparkling wines. Called sparkling wines which contain carbon dioxide gas from the action of sucrose and yeast in the second fermentation (the first as normal dry wine in the second bottle on) causing the characteristic evolution of gas in the glass fine slow prolonged. The second fermentation and aging in bottle producing gradual destruction of yeasts, exhausted its function. This results in the characteristic aroma of cava, a yeast. Sparkling wines can be classified into two types depending on the method of preparation: the champagne method (used in the Champagne region of France, from which it takes its name, and the development of cava). In this process the fermentation takes place in the bottle itself.

The second system, used in the "spumanti" sparkling Italian and German, is called Big Granvas or packaging that takes place in large stainless steel tanks for 20 days. Generally the best quality sparkling are made from champagne method or traditional home. This should be pale, clean, fruity, low in sulfur dioxide and with an alcohol content of not more than 11 degrees.

When you add cuvée tirage (a mixture of sugar and yeast), proceeding to fill bottles, to complete the process with the transfer of the same to the cellars (usually ships underground uniform temperature and humidity) where carry out the fermentation process lasting a minimum of 9 months. Here the bottles are stacked horizontally to concentrate impurities along the bottle and then to gradually tilt the desk, dragging the neck thereof by the bottles removed.

After completing this process and after spending about 20 days in the desks or modern sedimentation parallelepipedal containers, remove the lees or sediment formed by the remains of fermentation. By the final stage, the "disgorgement" delicate process that are needed for the expert hands or precision machinery, the bottle is uncapped proceeding to incorporate the liquor issue, generally came from the same type or old, with different doses of sugar to bring wine its degree of sweetness and particular personality.

The bottles are now ready to be corked and sealed under traditional muzzle system (wire flange subject to an upper plate) or Agrafe (narrow bar which crosses the cork ring attached to the neck of the bottle). Once this process is complete, the wine is ready for labeling and marketing.

The different types of cava most traded are:

Brut: The driest of all.

Brut: the most commercial dry with sugar addiction.

Reserve: the dry cava with a character somewhat older.

Semiseco: smoother taste with some sweetness.

Semidulce: sweeter than dry.

7.Young wines ..

Until recently, young wine that wine was synonymous with vulgar, cheap more pricey. Were usually blended wines, lower quality. The natural taste for what has recently become fashionable young wine. Wines flooded with floral and fruity aromas, which turned the youth into a wonderful quality. And in a young wine is nowhere better reflected the caste of the strains and grape flavors.

From this way, young whites and rosés have reached the top spot among the likes of consumers worldwide. Spain, as in many other things, has added late to the young wine when in Italy, France and Germany the old wine was the exception. At first, in Spain, the development of young white has been the result of the development of viticulture and enology, because many of the grape varieties that were grown were not appropriate for producing these aromatic wines. Perhaps the Penedes area has been the largest contributor to the renovation and updating of Spanish vineyards, acclimating noble varieties capable of producing the best targets. The careful selection of the most suitable land, modernization of farming methods and new winemaking techniques have made possible the revolution of young wines.

Vinification methods are vital. Can be achieved notable wines based on grapes still commonplace, especially thanks to certain food processes and selection of yeasts. The temperature control is the most important condition in the process of fermentation of wine in order to preserve its aromas. The large stainless steel tanks with cooling systems began to oust the large deposits of cement in the late 70s. In the following decade, the young wine begins a progressive rehabilitation and wineries begin to polarize their efforts both in the development of young wines, as long aging.

Moreover, for wineries, processing and bottling of a young wine quality is more profitable because it avoids prolonged storage and therefore less capital tied up in stock besides preventing the wine losses due to evaporation during aging and aging in barrels. Keep in mind that the young wine must not consume more than 3 to 4 years.

We have spoken of the young wines that express the virtue of youth, but we can not forget one too young, although in decline, which represents the largest volume of consumption. It is common wine or "liter" which is something like the remnants of wine, mixed crops, roots and even types of wine, just refreshing spritzer. Is wine without pedigree. Youth in the wine is not only a quality sought in the white and pink, youth also being installed in the red as a sign of quality. Wines that are becoming a more fresh and fruity, natural flavors released its homogenizing action of wood, whose amargosos tannins are replaced by healthy living and assigned by the grape tannins.

His name came back to the earliest of young wines, almost to consume freshly prepared. Best musts and grape area determined, are intended for the production quality of this wine will be immediately ready for consumption, while still preserves intact the features of the grape. The French have been the pioneers in developing new wines and "beaujolais" has become a huge commercial success, so much so that each year arrival is awaited with great expectation on the part of consumers, eager to prove how before the first wine of the year.

In its development is necessary to force the fermentation, clarification and stabilization systems subjecting to centrifugation, filtered and cold treatments, unlike what happens with the young wine where such processes take place more slowly and naturally. The main problem is their limited new wine preservation. Heat is the great enemy, with it, the aromas and flavors fade and are lost. It must be consumed in the winter and spring after its harvest and production. Although the new wine, seems an invention of our time, was the first man began to eat. The last harvest wine was drank that right away, that barely reached the next harvest. For centuries, it was announced his arrival among joys and celebrations welcome. In Spain, however, it was held has been the arrival of the harvest, with those ceremonies that even today are in decline. Are the "Harvest Festival", that during the previous regime were promoted from the 40s. 8.Old wines. The prestige wines usually enjoy old has a lot of myth. The issue is causing the emotional charge that aura of history that sealed a bottle of time past.

It is difficult to know exactly how long the wine. The wines evolve positively in the bottle for a specified period of time. Beyond this, the wine begins a process of decline. A red wine from Rioja, for example, for about 10 years experiencing an upward trend, followed by a stationary period of not less than five years, to continue a slow and gradual decline. After this time the best thing to happen to a wine that has the same features as a wine of 20 or 30 years, when stored in the best conditions.

All table wines do not age the same way. Cycles can be more or less depending on various factors such as the variety of grape used, the characteristics of a particular harvest or processing methods. For example, a wine Carignan is a short duration since it takes a long time and become rancid sherry. Likewise, fullness is also earlier than a Rioja wine or Bordeaux, evolutionary cycles both slower and therefore longer. This means that the chances of aging of a wine which are a function of its evolution is slow.

There are wines that are true works of art so that symbolize themselves. They are those who never will leave the warehouses converted almost silent in museums. His label has more sentimental value than the wine itself and its destiny: being collected, as closely guarded curiosity or reminder and, if drunk, only it will be in a very special occasion. In the depths of Spanish wineries are always dark corners generally gloomy, where lie a number of iconic bottles. Through them we can reconstruct historical avatars and best vintages.

Not completely proven that wine improves with time, since between the beginning and the end does not let things happen. The fervor for old wine is a matter of taste mediated by the inescapable subjectivity that is generated before the scarce or rare, compared to heavy or daily. In short we can say that like the old. And that can achieve the sublime taste if it is an ancient and unique wine, corkage which has deprived the rest of the world to experience a similar feeling. Before this show, the equilibrium price / performance is no longer considered and the price soars as that fellow travelers are drunk that brand over the years. Besides grapes, harvesting and processing methods, we must have a series of external factors that can alter the life of a wine: temperature, humidity of the enclosure and the status of the cap. Ideally, a cool and stable temperature, about 18 ° C, 75-80% humidity, ventilation and plug replacement every 15 years or so.

In any case, you have to keep in mind is that the age of the wine is not always a guarantee of quality, not all lend themselves to the upbringing and that older wines not always be trusted when the vintage choosing it. Do not forget that until August 1979 in Spain there was no legislation for the control of vintages or appropriate regulations for the Reserva and Gran Reserva. Until then the less scrupulous not hesitate to put on the label a year that did not correspond to reality, to the point that certain famous crops seemed inexhaustible, and even cases where the year is omitted, playing with consumer uncertainty. 9.Ageing. The process of aging of wine is long and delicate, and during the same will acquire a number of characteristics provided mainly by the wood of the barrels.

The wines that undergo aging, but are totally unfit for consumption, are likely to see improved qualities. For selection undergo a series of tastings, blends and analysis used to predict possible outcomes later. He came to be subjected to aging is usually tough, rough, aggressive on the palate with intense color and vivid, aspects that will gradually polishing and refining as they are completing parenting time. Proper selection of the barrels and the wine residence time in them, will be the main factors that have a decisive impact on the final results of the wine. The barrel is the most used oak with a capacity of 225 liters, called Bordeaux. Now, depending on the origin of the oak and the way they are cut the "staves" (each of the tables that make up the barrel) the transmission of characters will be different.

Should also clarify that the age of the barrels plays an important role in the aging of wines. The barrels new or gently used, transmit their characters faster than old wine, as they have been losing their distinctive contributions to the use and need for greater permanence of wine in them.

The most widespread type of wood is the American oak, usually serrated, due to its lower cost, although increasingly used more French oak barrels, of timber from the forests of Allier, Limousin and Nevers, which provide greater elegant wine with a shorter stay. In any case, what we must not forget is that the barrels never should have a compact structure, seamless and perfectly clean.

Before receiving the wine is burned inside the cask with sanearla and remove sulfur for oxygen. The wine was slowly introduced through a reed reaches the bottom to prevent the formation of foam to displace the sulfur dioxide formed by the combustion of sulfur. Once filled usually closes with a cork coated burlap, or the newest silicone so that they are as airtight as possible.

The environment around the barrels must meet a number of conditions that favor a balanced oxidation, slow and smooth, which is required for a low temperature (13-15 ° C), and without large swings between winter and summer, with a humidity of about 75%. The barrels will stack in tiers, remaining wine inside, about six months. After this time, proceed to transfer to another cask wine being careful not to mix with the deposits or impurities accumulated in the fund during this time. Usually this operation is repeated with the same frequency until the wine takes on the desired point, provided the criterion of a minimum saving processor and regulated by the relevant agencies.

When the stay terminates barrel proceeds to unify qualities, mixing complementary wines within the same crop. Having achieved the desired wine bottling proceed. The bottle, like the barrel must be perfectly clean before receiving the wine. The corks must have a minimum length of 44 mm. and free from odors and porosities. Filled and capped bottles are placed in the "drafts" of wineries horizontally forming "rhymes". The horizontal wine provokes the contact with the cork keeping it moist and swollen and so tight. The "drafts" are totally isolated places, usually underground, that are not subject to drafts or changes in temperature and the relative humidity should always be above 70%. The evolution in the bottle is not the same for all wines and is closely related to the quantity and quality of phenological containing compounds, especially the tannins and total acidity.

The optimum of a wine that has evolved to withstand aging in wood, is obtained after spending enough time in the bottle, where develop the "bouquet" by reducing or lack of oxygen and rounded reaching its peak. Depending on the time remaining in the wines aging phase (both in barrel and in bottle) may display the words in your contraetiqueta Crianza, Reserva or Gran Reserva, according to the following table, which varies according to the parenting section designations of origin: FOSTER minimum periods TYPES OF WINE TOTAL BARREL BOTTLEFOSTER White / Pink 6 months 24 months rest 6 months 24 months Tinto rest BOOK White / Pink 6 months 24 months rest Tinto 36 months 12 months rest GREAT BOOK White / Pink 6 months 48 months rest Tinto 60 months 24 months 36 months

Wine is detrimental  The wine in the world  Wine in  Life The wine history Wine in the world is changing and it is a reality show trancarle as data released by the office as Europe loses ground for part of the New World, Asia and Oceania. World production of vin or in 2001 267 has 6 million hectoliters while in 2000 was from 275 to 2834, 94 258 in four in 98 261. By continents European production means 70% while in America accounts for 18% in 5% Asia Oceania and Africa 4% to 3% He came in human life came to regret the years, continues to be the ideal drink of modern man. The chant came alos bodies battered by the current pace of life and prepared to resist aggression wing and disappointments we fall in luck, wine specifically meets laimperiosa need imposed current life: the spirit of keeping alert and your body fit. Containing vitamins are precisely those that allow you to fight fatigue. The wine history wine has become an element used in all religious symbology. It's been a heady element, source element of ecstasy and experiences mixticas, blood physiological analogy to finished wine assimilated by all faiths as an approximation to the divinity, life was certainly one of the first plants to go with the man in their life span. Los clásicos hechiceros después que el vino fue unelemento civilizador. El uso del vino haprotagonizado actividades rituales de la vidacotidiana y se ha sacralizado, adquiere un sentido enlas fiestas religiosas más importantes de distintopueblos y civilizaciones.Conclusiones  La temporada ideal para conservar el vino estáen el rango 41°c - 18°c dependiendo del tipo devino  Conviene en la humanidad relativa del aire estaentorno al 60% y 70%  Las botellas han de estar en posición horizontal  Las mejores botellas son las de madera alosconstruidos por material que conduzcan el calor  El vino mejora con los años a lo largo d ela vidaperiodo que a su vez viene condicionado por eltipo de una uva, el proceso de elaboración, lascaracterísticas del lugar del almacenamiento